The Mayo-Free Potato Salad Revelation: Creamy, Velvet Potatoes, and One Hidden Water Trick You Won't Forget
Winter's chill begs for comforting, fuss-free meals. But traditional potato salad—reliant on mayonnaise—can feel heavy and cloying. Kathryne Taylor, the chef behind Cookie and Kate, has a bold answer: you can achieve a luxuriously creamy texture without a drop of mayonnaise. The secret is to reserve a portion of the potato-cooking water before draining, then emulsify it with olive oil and herbs to create a velvety dressing. The starch in that water helps build silkiness, so you get a rich, restaurant-worthy finish without mayo.
Say Goodbye to Mayonnaise: The Hack Behind the Creamy, Mayo-Free Potato Salad
For many, mayo is the default in potato salad, and the heaviness can be off-putting. Kathryne Taylor, chef and founder of Cookie and Kate, offers a simple, surprising alternative. Reserve about 60 ml of the potato-boiling water before draining, then blend it with olive oil and herbs to form a creamy emulsion that coats the potatoes. The starch in the water helps emulsify the dressing, leaving you with a luscious texture and bright potato flavor. The result is a mayonnaise-free dish that’s nutritious and flavorful, making it perfect for weeknight dinners or a BBQ crowd. The inherent potato essence and salt boost the overall taste, so you still get a truly scrumptious side without the heaviness of mayo.
How to Make It: Step-by-Step Mayo-Free Creaminess
To make the mayo-free potato salad: - Chop the potatoes before boiling. This speeds cooking and helps prevent mushiness in the salad later. - Put the chopped potatoes in a large pot, sprinkle with one tablespoon of salt, submerge in water, and bring to a boil. - When the water boils, reduce heat to medium-low and simmer for five minutes, or until the potatoes are tender. - Reserve about 60 ml of the potato-boiling water, then drain the potatoes and transfer them to a large mixing bowl. - In a food processor, combine olive oil, lemon juice, garlic, black pepper, Dijon mustard, 5 g of parsley, and 5 g of green onions. Whiz until everything is finely chopped. If you don’t have a processor, whisk by hand until smooth. - With the mixture blended, stir in the reserved cooking water to form a creamy dressing. - Drizzle the dressing over the potatoes and toss until they’re fully coated. Let the potatoes sit for 10 minutes to absorb the flavors. - Serve soon after, or refrigerate for up to three days for leftovers.
